Servings: 6

6 egg yolks 6 egg yolks
1 cup granulated sugar 1 cup granulated sugar
2 cups whole milk 2 cups whole milk
½ teaspoon all-spice or 2 whole cloves ½ teaspoon all-spice or 2 whole cloves
¼ teaspoon cinnamon ¼ teaspoon cinnamon
1 teaspoon nutmeg 1 teaspoon nutmeg
¼ teaspoon vanilla extract ¼ teaspoon vanilla extract
1 cup heavy cream 1 cup heavy cream
⅓ cup spiced rum, optional ⅓ cup spiced rum, optional
⅔ cup brandy, optional ⅔ cup brandy, optional

In a large bowl, beat the egg yolks and sugar at high speed until lighter in color and fluffy.
Next, in a small sauce pan, combine the milk with the cinnamon and all-spice or cloves. Heat on medium heat until the milk mixture is steamy hot, but not boiling.
Slowly add the hot milk mixture into the eggs, beating or whisking constantly while adding the hot mixture. This is to temper the eggs but you don't want to pour the hot milk too quick or you might end up scrambling the egg yolks.
Pour the mixture back into the saucepan. Cook the eggnog on medium heat, stirring constantly until mixture begins to thicken slightly. You can also use a candy thermometer and cook until the mixture reaches 160°F. DON'T LET THE MIXTURE BOIL!
Strain the eggnog through a mesh strainer to remove the cloves (if used). Add in the heavy cream, stir and let the eggnog cool for about an hour.
Stir in your vanilla extract, nutmeg, spiced rum and brandy (You can omit the alcohol for a virgin drink). Store in the refrigerator to get cold.
When ready to serve, top eggnog with an extra pinch of cinnamon and nutmeg. Enjoy and Happy Holidays! :)